View Pit Stop page for race #1242 by bobthefrog — Ghost race
View profile for Bob (bobthefrog)
| Official speed | 131.04 wpm (40.29 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2010 9:29:36pm UTC |
| Race Finish | July 12, 2010 9:30:17pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dummytron (98.27 wpm) |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |